I can't wait to try out this recipe. I'd always wait for the hmong store to make them and go buy it but they don't make alot and they always run out by the time I get there so this is awesome that I can finally find a recipe to try out. Now I've heard that I can use a steamer or those 2 pots that makes rice to steam them until they are soft, would that be ok?I also got your blue crab recipe too and I can't wait to try them both out. I'm drooling right now haha.

You don't need a pressure cooker to make those chicken feet soft. I learned a trick that doesn't required it but only everything you already have in your kitchen! All you need is deep fried it first then boil the chicken feets 2nd to get it super soft like at any restaurants you go to. Hope this helps for people with no pressure cooker.

I want to try this but I have a questions. U said to cook it for 20 mins, is that after the pot tells u that here is steam or is it 20 min from the time u put it on the stove? And is it turn on low once there is steam in the pressure?

I see u mentioned in one of the above comment that its ok to use a slow cooker but need to adjust the water. Do u know how much water we add if using the slow cooker?? And what about the timing? How long should we slow cook it till? Pls let me know. Thanks!

I haven't tried making it with a slow cooker. I was say use the same amount and just keep an eye on it. If it gets too dry and the chicken feet is still hard, add a little water but don't over do it because you don't want soup. You probably may need to cook it for a few hours 5-10.

Looks good! Planning to make this dish for thanksgiving but i want to give it a try before i make it for an event. Since i dont have a pressure cooker what is another way i could cook it? Will a slow cooker work or should i use a rice steamer instead?

Hi Annie,So, I attempted to try this chicken feet recipe. However, it did not turn out the way I expected to. I don't know what I did wrong, and not only that, when I fried the feet, mine did not look like yours at all. I don't know how you got yours to look so nice golden brown. I'm thinking it might be the type of chicken feet that I bought. The result of it was very disappointing; it looked more like chicken feet tsaws...lol...btw, I did use a pressure cooker too...but I don't know what went wrong.Thanks for the upload of your video. I think I will just do take out. LOL.

I tried today this chicken feet recipe, but I hadn't black been at home, so I used regular red been from can. I smashed it and mix with two tsp of hoi sin sauce, and I added 1 small chili pepper. It is fantastic dish, low of calories and very tasty. BTW, I stimed in my pressure cooker about 35 min., and this is to much, because even bones was to tender. For sure I will cook this dish in the future. thx

First off I appreciate anyone who likes chicken feet. Secondly, I truly value the work you are doing to preserve and pass on the food culture of the Hmong community. Your site is beautifully designed and well organized! The recipes seem so simple when you break it down for us. Keep the recipes coming!

Hi Annie,Question on black bean.How do you make the black bean look like paste, creaming sticky?I bought one bag of dry black bean, but I don't know exactly how to do from there. ThanksMaui VangStockton, CA

Hi Annie,Question on black bean.How do you make the black bean look like paste, creaming sticky?I bought one bag of dry black bean, but I don't know exactly how to do from there. ThanksMaui VangStockton, CA

Hi Annie, I just came cross your recipe as I found organic chicken feet at Whole Foods and wanted to try making them. Chicken feet is one of those parts of the chicken that my mother always told me contained a lot of the chicken's hormones or chemicals, so even though I love them, I only get them occassionally at dim sum. Now that we can find organic ones, I want to make them at home! As a young mother, I just want to say that I really respect you for keeping up the good Asian cooking, on top of being a mother AND a career woman! Growing up in the U.S., I never learned how to make these dishes and want to start so that my kids can eat them as they grow up. So thank you for your website. I have one question about the black beans - is it black bean sauce, as in they are already salted flavorful, or are they just plain cooked black beans? I have not seen them at my local Asian store, only black bean sauce. But I can probably cook some up and mash them. Thank you and good luck on your move!